When Ellen Bennett started out in the culinary industry, her intention was to work her way through the kitchen. Learning to tourne carrots and perfect sauces were part of her plan, but little did she know that she would soon be sitting atop a burgeoning business that counts chefs David Chang, Jonathan Waxman, Vinny Dotolo, April Bloomfield, Tyler Florence, and Marcus as some of her biggest fans. And that’s just a start of the names that adore the 25-year-old’s Hedley & Bennett Apron collection.Read More

The option of growing your own food just got easier and more exciting thanks to Back To The Roots’ AquaFarm. This self-cleaning aquaponic aquarium and garden makes it easy to grow a variety of greens, and keep a fish. You may know this company for their grow-it-yourself mushroom kits, but Back to the Roots’ at-home aquaponic sets bring indoor farming to a whole new approachable level.

In this new column by writer Travis McHenry, we take a look at some lifestyle brands making their mark on the menswear scene and the story behind the style.

The recent collaboration between Gitman Vintage and The Hill-Side is by far one of the most exciting menswear releases this year. This collection of goods combines style, prints and patterns with modern tailored fits. The Hill-Side are fabric and pattern masters with Gitman Vintage being a constant source for quality shirts; with this kind of cred this collection of shirts is going to be one of the best things that happens to men’s wardrobes this summer. This collection is out now, which means that you can check your local shop or purchase online here. Read More

“Slow…small… and simple.” That’s the way the people over at Bourbon Barrel Foods, located in Louisville, Kentucky (“The Gateway to Bourbon Country”) have been able to make their products so unique. Here’s a sample of their goods: smoked sea salt, worcestershire sauce, “mint julep” sugar (made with raw Demerara sugar and fresh mint powder) and their flagship product, the Bluegrass Soy Sauce, the last of which excites us most today. And here’s why: Read More

With a need for an accoutrement to a charcuterie board during service, Tin Dizdarevic, a Colicchio vet, quickly improvised and came up with this “caviar pop” grainy mustard. With simple, natural ingredients to back it up, the texture is really what makes this condiment shine in an array of dishes.

I don’t know about you, but before I discovered Argania, my knowledge of argan oil was associated with hair. The hottest product around; meant to strengthen, silken and luscious your locks. Little did I know, that this precious salon oil is also a culinary gold mine and has been for centuries. Read More

“We bring sauce to the people” and man do they ever! With sauces like Habanero Carrot Curry, Red Chili Lime and Serrano Ginger Lemongrass this husband and wife team, located in Portland, Oregon, have created a sauce generation like no other. Inspired by her mother’s canning ways, Sarah has kept the tradition alive. These sauces are the perfect example of How To Eat Locally in the Winter or anytime for that matter. And it all started with the intent to bring the freshest ingredients together and pour them all over your favorite dishes. Read More

Whether you have a chef-in-training or are just looking to get your kids involved in the kitchen, these aprons from Odette Williams are the perfect fit for your little ones. Each set includes an apron, mit, and 3 wooden utensils to get little chefs ready to tackle just about any cooking or baking project. Read More

Prior to culinary school, I thought a knife was just a pointy object used to open a package or to cut something in half. However, now that I am 8 months into my culinary arts training, I see knives differently.

As Anthony Bourdain explains, “…its weight, its shape – these are all extensions of our arms, and in many ways, our personalities.” A knife represents a relationship between a chef and his tool; and as my skills develop in the kitchen, I reached out to local craftsman, Joel Bukiewicz, the owner of Cut Brooklyn to learn more about knives. Read More

Word is out about new food company and social enterprise called Small Small, and we couldn’t be more excited to highlight their mission. Aimed at bringing Ethiopian food culture to a broader scale, Small Small’s first project is selling traditional hot sauce and Berbere spice sourced directly from Ethiopia. Read More

Newsletter

By Suzannah Schneider

Meet the Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More